Chicken Pot Pie Soup

 If you need a new soup to add to your winter meals, look no further. This soup is so unbelievably good. Even the pickiest of eaters love this soup (including little kids). It was so simple, didn't take too long, and couldn't have been better! Definitely hit the spot. I have been eating the leftovers for almost every meal! SO GOOD!


Ingredients
4 medium russet potatoes, peeled and diced
8 cups water
1 1/2 pounds boneless skinless chicken breasts
1 1/2 tablespoon bouillon flavoring
1/2 cup butter
small white onion, diced (1/2 cup)
2 small celery stalks, diced (3/4 cup)
2 large carrots, peeled and chopped (3/4 cup)
1/2 cup flour
1-2 tablespoons bouillon
1 teaspoon black pepper
1 pound frozen mixed vegetables (I did corn and peas)
1 cup heavy cream or evaporated milk
Salt and pepper to taste (I used quite a bit)


Directions
1. Add diced potatoes to a large bowl filled with cold water. Set aside.
2. Bring 2 quarts of water to a boil. Add chicken, reduce heat to a simmer and allow to poach' about 8 to 10 minutes. Remove the chicken to a plate to cool. Dice the chicken when cooled.
3. Add the bouillon and continue to boil until the liquid is reduced by half; about 10 more minutes. 
4. In a large skillet, heat the butter over medium-high heat. Add the onions, celery and carrots (I usually add salt and pepper as well, salting every layer makes quite a big difference), cooking until translucent; about 2 minutes. 
5. Stir in the flour and whisk until it forms a roux. Add the additional bouillon and pepper. Cook for another 3 minutes.
6. Whisk the roux into the broth and bring back up to a boil.
7. Drain the potatoes. Add the potatoes and the chicken to the broth over low heat. Stir in the frozen vegetables. Place a lid on top and simmer until the potatoes are tender; about 15 minutes.
8. Stir in cream and a salt and pepper to taste (remember, I used quite a bit. Also if you need to, add some more bouillon flavoring). Cook for another 5 minutes.

The Best Ham and Bean Soup EVER!

Sorry that I haven't posted anything new lately. Our family welcomed a new baby into our home 3 weeks ago. Here are some cute pictures of Paisley. Between 2 kids and my husbands basketball season, we have been pretty busy but I am back with some great new recipes! Can't wait to share them with you guys. 

Because every baby who lives by the beach, needs a newborn picture at the beach...

Love tender moments like this.

Ok, onto the recipe...

Just thinking about this Ham and Bean soup makes my mouth water. It is so hearty and honestly one of my new favorite all time soups.

Ingredients

1 Ham bone with about 2 cups ham left on it

1 pound bag dry great northern beans

1 package bacon (any kind you have on hand will work), cooked and crumbled into big chunks but reserving the bacon grease

1 1/2 cup carrots, chopped

1 cup celery, chopped

1 cup onion, chopped

1 tablespoon sugar

2 - 2 1/2 tablespoons beef bouillon powder (you can use the cubes if you prefer those)

Salt and pepper to taste

Directions

1. Place the ham bone in a large pot. Pour in the dry beans. Cover with enough water that then entire ham bone is covered. Bring mixture to a boil with the lid on but slanted so some steam can be released. Reduce heat and simmer mixture for 2 - 2 1/2 hours (or until the beans are cooked an no longer hard). Let cool until you can remove the bone without burning yourself.

2. Remove all the meat from the ham bone and shred with two forks (removing the fat as needed). Discard of the bone and fat. Set aside the ham.

3. Saute the onion and carrots in the bacon grease for about 3-4 minutes. Spoon out the onion and carrots into the pot of beans and water (trying not to dump all the bacon grease into your soup). Pour about 1 1/2 tablespoons bacon grease into the bean and water mixture. Add the celery, half the ham, half the bacon, sugar, and beef bouillon. Cook for about 10 minutes (or until your vegetables are tender).

4. Take three hearty big scoops of your soup out and place in a blender (I used a soup ladle). Blend until smooth. Add the blended mixture, the remaining ham, and remaining bacon back to the soup mixture. Cook on low for 1-2 minutes. 

Corn Choweder

I had some leftover bacon and corn and decided to make some corn chowder. This was TO DIE FOR! I couldn't stop eating it. You have got to give this recipe a try this fall. Just thinking about it makes me drool. I literally ate it for lunch and dinner for 3 straight days. It was so good. I could not get enough!

Ingredients

1 whole onion, chopped

1/2 pound bacon, cut into pieces

3 whole bell peppers, finely diced (red, yellow, or orange)

5 ears corn, kernels sliced off (or 2 cans of corn)

1/4 cup flour

3 cups chicken broth

2 cups half-and-half

1 1/2 cups grated monterey jack cheese

1 1/2 cups pepper jack cheese

1/3 green onions, sliced

Salt and pepper for flavoring

Directions

1. In a large pot, cook the bacon until its almost crispy. Add the onions. Cook for a few more minutes (until the bacon is pretty close to crispy). Add the bell peppers and cook until the bacon is crispy (a few more minutes). Add the corn.

2. Sprinkle the flour evenly over the top. Stir to combine. Cook for a minute or two to get the flour taste out. Pour in the broth and cook for 3-4 minutes. 

3. Reduce heat to low, stir in the half-and-half. Cover and simmer for 15 minutes or so.

4. Stir in cheeses and green onions. when cheese is melted and the soup is hot, check the seasonings. Add salt and pepper as needed.

Meatball Minestrone Soup

I LOVE soup. And when it is made in the slow cooker .... EVEN BETTER! I got from Jamie Cook's It Up! Her blog is great BTW. This soup was so delicious! I ate ALL the leftovers and didn't freeze any of it. This might be one of my new favorite soups! And it is fairly healthy and makes my little one eat more vegetables.


Ingredients

3 (14.5 ounce) cans Italian Style Stewed Tomatoes

1 (8 ounce) can tomato sauce

4 C beef broth

1 1/2 C carrots, sliced

1/2 C onion, chopped

1 C green beans, fresh or frozen (I used a can)

1 t basil, dried

1 t oregano, dried

1 t thyme, dried

1 (15 ounce) can Kidney Beans, rinsed and drained

1 (15 ounce) can Garbanzo Beans, rinsed and drained

6 C (about 1 1/2 pounds) Italian Meatballs, fully cooked

1 (16 ounce) box Ditalini Pasta, or Elbow Macaroni, cooked and drained

1 (10 ounce) can tomato soup

Parmesan Cheese

Directions

1. Add everything to your crock pot except the pasta, tomato soup, and parmesan chese.

2. Cook on high for 6-8 hours.

3. Add your can of tomato soup to your crock pot and stir. Let it heat through and you are ready to sere.

4. Place a handful of your cooked pasta in the bottom of your bowl. Top with a few spoonfuls of the soup and parmesan cheese. Mix and enjoy.

Slow Cooker Salsa Chili

So this will be my last post until next week. My husband's team made it to the NCAA tournament!!! SO EXCITING! You can watch the game on ESPN2 on Saturday at 6:30pm ET. We are playing the defending national champions; clearly, it will be a good game! :)

This chili reminds me of the chili that I used to get in the lodge whenever I would go snowboarding. I can't think of anything else I would rather have while boarding. Topped with cheese and sour cream ... YUM! Brings back such fabulous memories. And who doesn't love using the slow cooker? Super fast, super easy, and super tasty.

Ingredients
1 pound ground beef
1 medium onion, chopped (about 1/2 cup)
2 cups salsa
1 (15 ounce) can tomato sauce
1 (4.5 ounce) can chopped green chilies
1 tablespoon chili powder
1 (16 ounce) can kidney beans, drained
Shredded cheese and sour cream if desired, for garnish

Directions
1. Cook the beef and onion with salt and pepper, stirring occasionally until the beef is thoroughly cooked; drain.
2. Mix the beef mixture with the remaining ingredients, except garnish.
3. Cook on low for 8-10 hours. Top with cheese and sour cream, if desired.

Chicken, Corn & Potato Chowder with Green Chiles & Cheddar Cheese

Sorry that I have been M.I.A. this week. My computer broke AGAIN! So I took it to Apple and they gave me a brand new battery and charger so I am back at 'um. Anyways, this is a picture of Cash playing with his favorite toy :)

Ingredients
3 bacon slices
1 pound boneless, skinless chicken breast, cut into bite-sized pieces
1 cup onion, chopped
1 cup red bell pepper, diced
2 garlic cloves, minced
1 can (4 ounce) diced green chiles
1 box chicken broth (about 4 cups)
2 cups peeled potatoes, diced
1 cup frozen corn
1 can (14 ounce) creamed corn
1/2 cup flour
2 cups milk
1 1/2 cups grated sharp cheddar cheese, plus more for garnishing
1/4 teaspoon cayenne pepper
Salt and pepper
Chopped scallions (for garnish)

Directions
1. Cook bacon in a large saucepan over medium heat until crispy. Remove the bacon from the pan and let drain on a piece of paper towel. Set aside.
2. To the bacon drippings, add chicken, onion, red bell pepper, and garlic. Cook, stirring occasionally for 5 minutes. Add diced green chilies and cook for an additional minute.
3. Add chicken broth and potatoes. Bring to a boil, reduce heat. Cover and simmer for 20 minutes (or until potatoes are almost tender). While boiling, combine milk and flour in a separate bowl. Stir until completely homogenous.
4. Add frozen corn and creamed corn to the soup mixture. Stir in the milk mixture over medium heat, stirring frequently, until the mixture thickens (about 15 minutes).
5. Stir in 1 1/2 cups cheese and cayenne pepper. Season with salt and pepper.
6. Ladle into bowls and garnish with chopped scallions, cheese, and bacon.

Cream Cheese Chicken Chili

I saw this recipe and couldn't resist. I LOVE my slow cooker and this was fantastic! So easy and so tasty! If you need a quick fix meal in a pinch, you found it :)! I put mine over rice and the hubs liked his over pasta :)!

Ingredients

1 can black beans, drained
1 can corn, undrained

1 can Rotel, undrained

1/2 small onion, chopped
1 ranch dressing mix packet
1 Tbsp cumin
2 tsp chili powder
1 8-ounce package cream cheese
2 chicken breasts or 5 chicken tenders, frozen

Directions

1. Place chicken at bottom of pot, then pour whole can of corn (undrained), rotel, black beans, and chopped onions on top. 

2. Top with seasonings and ranch mix. Stir together. Place cream cheese on top. Cover with lid and cook on low for 6-8 hours. 

3. Stir cream cheese into chili. Use 2 forks to shred chicken. Stir together and let cook for 30 more minutes. You can serve alone with sour cream, cilantro and chips, or over rice; whatever you want!

Hearty Beef Stew

For "Foto Friday" I have to share with you that my little one is standing!!! He can take one good step by himself but the second gets iffy. Above is a picture of him standing :) And since the picture isn't blurry, you can tell that he wasn't wavering :)!

I made this last night for dinner and it was INCREDIBLE! So hearty/filling. Everyone knows how much I absolutely LOVE the slow cooker. When I saw this recipe, how in the world could I not give it a try? It does have some steps that you may think are somewhat ridiculous (some I am not even sure why you have to do them...like the tin foil). But just do it :)! It will only take you an extra five minutes. You will not be disappointed with this recipe!


Ingredients:
2.5 pounds boneless chuck roast, cut into 1/2-inch pieces
Salt and pepper to taste
2 tablespoons canola oil
2 medium yellow onions, finely chopped
1 (6-ounce) can tomato paste
2 cups low-sodium chicken broth or beef broth
2 bay leaves
1 pound carrots, peeled, and cut into 1/2-inch pieces
1 pound red potatoes, washed and cut into 1/2-inch pieces
2 tablespoons Minute tapioca or 1 tablespoon cornmeal
2 cups frozen peas


Directions:

1. After the meat has been cut into chunks, pat it dry with a paper towel and season all the pieces with salt and pepper. 
2. In a large skillet, heat 1 tablespoon of the oil over medium heat until the oil is rippling and hot. Cook half of the beef until it is well browned on each side, about 4 minutes. No need to cook it all the way through – just get some great brown color all around. Toss the meat in the slow cooker and follow the same process with the second half of the meat (you may need to add another tablespoon of oil to the pan if it looks a little dry). Remove the meat to the slow cooker, trying to keep as much oil in the pan as possible.
3. Return the skillet to medium heat and add the onions and 1/4 teaspoon salt and cook until the onions are translucent and golden, about 6 minutes. 
4. Add the tomato paste and cook, stirring, for about 2 minutes. Slowly whisk in the broth and bay leaves. Bring the mixture to a boil and transfer it to the slow cooker, pouring it over the meat.
5. In a large bowl, toss the carrots, potatoes, 1 tablespoon oil, 1/2 teaspoon salt and 1/2 teaspoon pepper. On the counter, lay out a large piece of heavy-duty aluminum foil (use two sheets of regular foil on top of each other if you don’t have heavy-duty). Place the tossed vegetables on one side of the foil. Fold the foil over the vegetables and crimp the edges really well to form a little foil packet that will fit in the top of your slow cooker.
6. Stir the tapioca or cornmeal into the slow cooker. Place the foil packet of vegetables on top of the stew, cover the slow cooker, and cook on high for 6-7 hours or low for 10-11 hours.
7. When the stew is finished cooking, carefully remove the foil packet from the top of the stew. Discard the bay leaves from the stew. Carefully open the foil packet (be careful of steam that may escape as you open it!). Return the vegetables and any juices to the slow cooker and gently mix them into the stew. 
8. Stir in the frozen peas and let them rest in the stew for 5-10 minutes, until they are heated through. Serve.

Stuffed Green Bell Pepper Soup

After being on the road for almost a week, I was so excited to get home and bake/cook. Whenever I travel, I can't stop eating. Whether it is on the airplane, bus, or car, I always have to snack. It is ridiculous! Naturally, after being gone for so long, I had to make something healthy. If you want this to be really healthy, you can do ground turkey instead of hamburger and sausage.

To say that it was cold out today would be a complete understatement. When I went outside, it was UNDER ten degrees! Clearly, I had to make soup. This hit the spot. It was healthy but full of flavor. This will definitely be one of my go to soup recipes from here on out.

Ingredients
1/2 pound hamburger
1/2 pound sausage
1 large or 2 medium size green bell peppers, chopped
1 cup onion, diced
1 (29 ounce) can diced tomatoes
1 (15 ounce) can tomato sauce
2 tablespoons tomato paste
28 ounce chicken stock
1/2 teaspoon dried basil
1/4 teaspoon crushed red pepper flakes
2 tablespoons brown sugar
Salt and pepper to taste
1 1/2 cup cooked white rice

Directions
1. In a dutch oven over medium heat, brown the hamburger meat and sausage until fully cooked; drain fat.
2. Add back to the dutch oven. Add the green bell peppers and onion. Cook until onions are soft and translucent.
3. Add tomatoes, tomato sauce, tomato paste, chicken stock, basil, and crushed red pepper flakes. Season to taste with salt and pepper.
4. Cover and simmer over low heat for 30 to 45 minutes, until peppers are tender.
5. Serve rice in a bowl and pour soup over (this helps the rice not be over cooked when it sits in the hot pan).

Chicken Adobe Chowder

For "Foto Friday," this is a picture of my son in his snow suit. Clearly, he enjoys eating his outfit (I am also well aware that I should cut off the tags on my pillow).

This chicken adobe chowder definitely resembles the INCREDIBLE but discontinued chicken adobe chowder from California Pizza Kitchen. It is SO good! With the cold weather and slight snow, I couldn't resist making this hearty soup. DELICIOUS! If you liked the chicken adobe chowder from California Pizza Kitchen, give this a try!

Ingredients
2 tablespoons olive oil
1/2 red bell pepper, chopped
1 small onion, chopped
1/2 green bell pepper, chopped
1/2 can green chilies (freeze the other half in plastic wrap)
1 chipotle pepper in adobe sauce (freeze the rest in plastic wrap individually), deseeded and diced
1 teaspoon paprika
1/2 teaspoon cumin
1/2 teaspoon black pepper
1/2-1 teaspoon salt
2 boneless skinless chicken breast, diced
2 cans chicken broth
1 can cream corn
1/2 cup corn
3/4 cup rice (5 minute rice)
1/2 cup whole milk or heavy whipping cream
Cilantro for garnish

Directions
1. Place the olive oil in a heavy-bottomed pot over medium-high heat. Saute the onion, red bell pepper, and green bell pepper until the vegetables are soft and beginning to color.
2. Add the green chilies, chipotle pepper, paprika, cumin, pepper, and salt and cook for another 2 minutes.
3. Add the chicken, stirring frequently, and cook for another 3 minutes.
4. Pour in the chicken broth and bring the soup to a full rolling boil. Stir in the creamed corn and corn. Simmer uncovered for 20 minutes.
5. Add the rice and heavy cream or milk and simmer an additional 5-10 minutes (or until the rice is super tender).
6. Top with cilantro if desired.

Hearty Queso Chicken Soup with Black Beans and Potatoes

For starters, can we talk about these pumpkin cookies that my friend over at Becoming Betty brought to my house last week. They were melt in your mouth good. If you need a good pumpkin cookie recipe, you now have one! SO good! Is it bad to admit that I ate half of the plate that she brought over within the first hour of her dropping them off? What does that tell you? DELICIOUS!


Anyways, I made this for my in-laws a while back and forgot to blog about it (this was right around the time when my family was moving and things were crazy). I am not quite sure how it slipped my mind, because it was SO GOOD! This recipe couldn't be simpler and really is foul proof. Who doesn't like a good bowl of soup as the weather is getting colder? (my goal for the winter is to make some sort of soup/chili/stew at least once a week) What are your favorite soup/chili/stew recipes?


Ingredients
2 tablespoons extra virgin olive oil
1 large onion, diced
3 stalks celery, diced
2 large carrots, peeled and diced
3 cloves fresh garlic, minced
2 cans of chunk chicken (I get mine from Costco), undrained (or you can use 2 cups chicken, cooked and shredded)
1 tablespoon ground cumin
1/4 teaspoon salt (I used more)
1/4 teaspoon pepper (I used more)
1/4 teaspoon Lawry's garlic salt with parsley
3 3/4 cups chicken broth
2 10-ounce can cheddar cheese soup, divided
1 10-ounce can cream of chicken soup
1 15-ounce can black beans, drained
1 10-ounce can Mild Rotel Tomatoes
2 cups baking potatoes, diced
1/4 cup fresh cilantro, chopped


Directions
1. Heat oil in a 5 qt dutch oven or large pot over medium heat. Saute onion, celery and carrots until softened, about 8-10 minutes, stirring frequently. 
2. Stir in garlic and chicken. Cook and stir for 1 minute. 
3. Add cumin, salt, pepper, garlic salt, chicken broth, 1 can cheese soup and cream of chicken soup, beans, tomatoes and potatoes. Cook over medium heat until potatoes are fork tender. 
4. Reduce heat to low and stir in cilantro leaves and additional cheese soup to thicken. Simmer on low until ready to serve. Garnish with chips and cilantro leaves if desired.

No Bean Slow Cooker Chili

For this Foto Friday, you can see a picture of my son that was taken about a week ago by the photographer who took my husband's team pictures. She is AMAZING! If you live in the area and need pictures for anything, I would DEFINITELY recommend her.

Anyways, onto the Chili. I saw this chili on Good Morning America this morning. I do not normally watch this show but my son is sick :( so I was rocking him to sleep while watching GMA. Emril made it and let me just say, this Chili is FANTASTIC! It is so different from my other slow cooker chili. I love both so much! And they are both made in my favorite kitchen tool ... the slow cooker! This is obviously super easy and really really delicious. Try both and tell me what you think.

Ingredients

1/4 cup chili powder

2 tablespoons whole cumin seed

1 teaspoon cayenne pepper

3/4 teaspoon ground cinnamon

2 teaspoons dried Mexican or regular oregano, crumbled between your fingers

3 bay leaves

2 teaspoons light or dark brown sugar

4 pounds boneless beef chuck, trimmed and cut into 1 1/2-to-2-inch cubes

1 teaspoon freshly ground black pepper

2 1/2 teaspoons kosher salt

3 tablespoons vegetable oil

3 medium onions, coarsely chopped (about 4 cups)

1 1/2 cups chopped celery, including leaves

6 garlic cloves, roughly chopped

2 jalapeno chilies, roughly chopped (or 1 4-ounce can of green chilies)

1 1/2 cups chicken broth

2 tablespoons tomato paste

1 28-ounce can crushed tomatoes

1 ounce semisweet chocolate, coarsely chopped

3 tablespoons masa harina (corn flour, not cornstarch)

1/2 cup chopped cilantro leaves

1/2 cup chopped parsley leaves

Grated cheddar cheese, for garnish

Chopped green onion, for garnish

Sour cream for garnish

Directions
1. Combine the chili powder, cumin seeds, cayenne, cinnamon, oregano, bay leaves, and brown sugar in a small bowl; set the spice mixture aside.
2. Add the beef to a medium bowl and season with the pepper and 1 tablespoon of the kosher salt. Heat 2 tablespoons of the vegetable oil in a 12- inch or larger skillet over high heat. Add enough beef to fill the pan and cook until nicely browned on one side, about 2 minutes. Turn the pieces over and cook for another 2 minutes. Transfer the browned beef to the crock of a 6- quart slow cooker. Repeat with the remaining beef, adding the remaining vegetable oil between batches as necessary.
3. Add the onions, celery, and 1 tablespoon of the remaining salt to the skillet and cook, stirring, until the vegetables begin to soften, about 2 minutes.
4. Add the garlic, jalapenos, and spice mixture and cook for 1 minute longer. Pour in the chicken broth, tomato paste, and crushed tomatoes and simmer for 3 minutes.
5. Stir in the chocolate, masa harina, and remaining 11/2 teaspoons salt and cook for 1 minute longer. Transfer this mixture to the slow cooker.
6. Cover and cook the chili on high, undisturbed or stirring only once during cooking, for 6 hours, or until the beef is very tender. Remove the bay leaves and stir in the cilantro and parsley. Serve the chili hot in bowls, topped with grated cheddar, chopped green onion, and sour cream.

Note: Leftover chili may thicken up and need to be reheated with a little low sodium broth.

Another Note: If you buy a can of tomoatoe paste and do not know what to do with the rest, wrap it in plastic wrap in a log shape. Freeze and cut off tablespoons as needed for future recipes.

Chicken Fiesta Soup

Another slow cooker recipe! I made this while my parents were here (hence there not being any new posts lately) and everyone LOVED it! My mom even asked me for the recipe. Nothing feels better than your mom asking for a recipe of something you made because no matter how hard you try, your cooking never seems to be as good as your mothers.

Ingredients

4 boneless, skinless chicken breast, cooked and shredded

1 can (14 1/2 ounces) stewed tomatoes, drained

2 cans (4 ounces each) chopped green chilies

1 can (28 ounces) enchilada sauce

1-14 1/2 ounce can chicken broth

1 cup finely chopped onion

1 teaspoon salt

1 teaspoon ground cumin

1 teaspoon chili powder

3/4 teaspoon black pepper

1/4 cup minced fresh cilantro

1 cup frozen whole kernel corn

1 can black beans

1 yellow squash, diced

1 zucchini, diced

8 ounces cheddar cheese, shredded for garnish

8 ounces sour cream for garnish

Directions

1. Combine chicken, tomatoes, chilies, enchilada sauce, broth, onions, salt, cumin, chili powder, pepper, cilantro, corn, beans, squash, and zucchini in a slow cooker. 

2. Cover and cook on low for 8 hours.

Note: you may think that the squash and zucchini will be mushy but the squash and zucchini held their shape nicely and were a delicious, yet healthy addition.

Chicken Chowder

My sister-in-law has made this a number of times when my husband and I would go to her house for dinner. It became one of our favorite meals! It rained today so I finally tried making this myself; it was just as good as I remember. Very easy yet packed with flavor. Definitely a part of my winter menu and hopefully yours too.

Ingredients
1 whole chicken
4 quarts of water
1 cup chopped celery
1/2 cup chopped onion
1/2 cups grated carrots
4 cups potatoes
Chicken bouillon, to taste
Salt and pepper to taste
1 cup butter
1 cup flour
1 quart milk
1/2 teaspoon salt
dash of pepper

Directions
1. Boil a chicken in the 4 quarts of water and a TON of salt, pepper, and chicken bouillon for 2-3 hours (depending on the size of the chicken).
2. Remove the chicken from the water and debone/shred; set aside.
3. Add the celery, onion, carrot, and potatoes to the water that you boiled the chicken in for 20 minutes.
4. Meanwhile, mix the butter, flour, milk, salt and pepper in a separate bowl. This will become your thickening agent.
4. Add the shredded chicken back to the water mixture. Add the thickening agent. Continue to bowl to your desired consistency.

Slow Cooker Chili

I cannot even begin to express my love for all things slow cookers! I absolutely love how I can throw everything into the crock pot in the morning and have a delicious meal at night! Tonight, I made this slow cooker chili that was so fantastic! It could not have been easier. Top it with a little cheese and sour cream and enjoy! SO SO tasty! Oh, and did I mention that it only has 188 calories per cup of chili? Delicious and low in calories! What more can I ask for?


Ingredients
2 pounds ground beef
4 cans (16 ounces each) kidney beans, rinsed and drained
1 can (28 ounces) stewed tomatoes, undrained
1 can (15 ounces) pizza sauce
1 can (4 ounces) chopped green chilies
1/4 cup chopped onion
4 to 5 teaspoons chili powder
2 garlic cloves, minced (I don't like garlic so I didn't use this)
1 teaspoon dried basil
1/2 teaspoon salt
1/8 teaspoon pepper


Directions
1. In a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a 5-qt. slow cooker.
2. Stir in the remaining ingredients. Cover and cook on low for 6 hours or until vegetables are tender.

Moroccan Stew

During the cold of winter, there is nothing better than a warm bowl of soup or stew. While I was visiting my mom, she introduced me to this DELICIOUS and simple recipe. Even my husband, who is the pickiest eater ever, really liked it. So hearty and simple.

Unfortunately, I did not take a picture of this soup. I hate cooking something without a picture so the next time I make this delicious stew, I will upload a picture.

Ingredients for the Chicken
1 chicken
1 onion, quartered
1 lemon, quartered
1 bunch of fresh parsley
1 teaspoon coriander seeds
1 cinnamon stick
Salt and pepper to taste

Ingredients for the Stew
2 onions, finely chopped
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon sugar
2 teaspoons dried mint
1 tablespoon tomato paste
1/2 to 1 red chili's seeds removed, finely chopped (to taste)
1 cup couscous
Cilantro and fresh lemon (for garnish)

Directions for the Chicken
1. Put all the ingredients together in a pot and just cover with water. Boil until chicken is cooked and can be shredded easily.
2. Strain the chicken and save the broth.

Directions for the Stew
1. Put broth back in pan and reduce to about five cups.
2. In a sauce pan with oil cook the onions until translucent.
3. Add the cooked onions, cumin, paprika, sugar, mint, and tomato paste to the reduced broth. Cook for 5 minutes.
4. Add shredded chicken back into the reduced and spiced broth.
5. Add 1 cup couscous. Cook until the couscous is tender.

Post Christmas Potato Ham Chowder

I hope you all had a fantastic Christmas! My husband made Christmas dinner (including a ham) that was unbelievable! I have been very excited about coming up with great ham recipes to share with you all because we have a ton of leftovers.

Tonight, my husband made this chowder. It was TO DIE FOR! If you have any leftover ham and need something to keep you warm (especially with the crazy rain and snow all across the country), you must give this a try! It is so comforting and hearty. I cannot wait to eat it again tomorrow (if I wasn't so full, I would keep eating it tonight)!

If you want something a little bit lighter, you can try the Split Pea Soup that I posted last May. Or just have this chowder since you know you aren't starting your diets until the first of the year anyway. I hope you enjoy this delicious chowder as much as I did.

Ingredients
6 small red potatoes, chopped into bite-size pieces
1/2 medium yellow onion, chopped
1 can (or 2 cups) chicken broth
1 cup water
3 tablespoons butter
1 -2 cups milk (depending on desired consistency)
1/8 cup flour
1 can cream corn
1/2 cup frozen corn
1/2 cup carrots, finely diced (I used a Cuisenart)
2 cups cooked ham, diced
1 1/2 - 2 cups cheese, shredded
Salt and pepper to taste
Sour cream, for garnish

Directions
1. In a large pot, combine potatoes, onion, chicken broth, water, and butter. Bring to a boil and boil until the potatoes are tender.
2. Add cream corn, frozen corn, carrots, ham, and cheese to the potato mixture.
3. In a separate bowl, combine the milk and flour so there are no lumps. Add the milk mixture to the chowder, slowly, until you reach your desired consistency.
4. Salt and pepper to taste. Serve with a dollop of sour cream (It really puts this dish over the top).

Olive Garden Pasta e Fagioli Soup (Crock Pot Version)

Every time that I go to Olive Garden, I get the exact same thing: pasta e fagioli soup. If you have not tried this soup at Olive Garden, you have got to give it a try (well until today since you can make it on your own now). It is SO delicious!

I have finally found a recipe that is super simple and tastes just like the soup at Olive Garden. Who even needs Olive Garden now? You all know how much I LOVE my slow cooker, and now I can make one of my favorite soups in it! What a great discovery this was! I hope you enjoy this recipe as much as I do!

Note: The noodles will continue to cook even after you turn off the stove. If you are not eating all of the soup immediately, I would cook the pasta in a separate pot, and add the cooked pasta to each bowl of soup individually.

Ingredients
1 pound ground beef
1/2 onion, chopped
5 carrots, chopped (I used 1/2 small bag of baby carrots)
4 stalks celery, chopped
1 - 28 ounce can diced tomatoes, undrained
1 - 16 ounce can red kidney beans, drained
1 -16 ounce white kidney beans, drained
1 - 14.5 ounce can of beef stock
1 1/2 teaspoons oregano
1 teaspoon pepper
2 1/2 teaspoon parsley
1/2 teaspoon Tabasco sauce
1 - 10 ounce jar spaghetti sauce (just estimate if you have a jar that has more sauce than that)
4 ounces pasta (estimate if your box has more than 4 ounces in it)
Salt and (extra) pepper to taste

Directions
1. Brown beef in a skillet. Drain fat from beef and add to crock pot.
2. Add everything to the crock pot except the pasta.

3. Cook on low for 7-8 hours or high for 4-5 hours. During the last 20 minutes on high or 35 minutes on low, add pasta.

Baked Potato Soup

As the winter is approaching, there is nothing better to keep you warm than some homemade soup! Not only are soups fantastic the day that you make them, but they are also even better as a leftover. For me, baked potato soup is is by far my favorite soup. I have tried countless baked potato soups and baked potato soup recipes but none compare to the recipe below. It is a favorite in my family, and I am sure that it will become a favorite in yours.

Ingredients
4 baking potatoes
2/3 cup butter
2/3 cup flour
6 cups milk
1 cup green onions, chopped
3/4 teaspoon salt
1/2 teaspoon ground black pepper
12 bacon slices (I like to use a little bit extra), chopped
5 ounces cheddar cheese, shredded
1-8 ounce container sour cream

Directions
1. Bake potatoes for 1 hour in a 400 degree oven.
2. Once baked, scoop out the inside of the potatoes and set aside (see the note below to learn how to utilize the potato skins)
3. Cook the bacon. Place cooked bacon on a plate lined with a paper towel to drain off the grease.
4. Melt the butter in a large skillet over medium heat. Stir in the flour to make a roux. Cook for about 1 minute, stirring constantly, making sure the roux is creamy before adding the milk. The roux will turn slightly brown.
5. Gradually pour in the milk while stirring until the soup mixture begins to thicken (your roux should not have any lumps; if it does, smash them with a spatula to help it dissolve).
6. Once the roux has thickened, add the potatoes, green onions, salt, black pepper, bacon, and cheese. Stir well and continue to cook for about 15 minutes (this allows the flavors to blend).
7. Mix in the sour cream until well blended. Remove from heat.
8. Serve in a bowl topped with shredded cheddar cheese, bacon, green onions, and a dollop of sour cream.

Note: Don't waste the delicious potato skins; people pay money at restaurants for these as an appetizer. Sprinkle the potato skins with cheese, bacon, and green onion. Bake in the oven until the cheese is melted. Remove and serve with a dollop of sour cream.

Crockpot Chicken Tortilla Soup

This soup is wonderful! Great to warm you up on a cold day and a good option for when you don't have a lot of time, just set the crock pot and go.

Ingredients
1 lb shredded cooked chicken
*you can add the chicken raw and shred halfway through cooking if desired
1 (15 ounce) can whole canned tomatoes, mashed
1 (10 ounce) can Rotel (whichever kind you prefer)
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chili peppers
2 garlic cloves, minced
1 cup water
1 (14 1/2 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped fresh cilantro
1 cup shredded monteray jack cheese (optional for topping)
2 avacados diced (optional for topping)
1 cup sour cream (optional for topping)
1/4 - 1/2 cup vegetable oil
3 corn tortillas cut in strips about 1/2-inch wide or purchased corn tortilla chips

Directions
1.Place chicken, tomatoes,rotel, enchilada sauce, onion, green chilies, and garlic into a slow cooker.
2.Pour in water and chicken broth.
3.Season with cumin, chili powder, salt, pepper, and bay leaf.
4.Stir in corn and cilantro.
5.Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
6.Heat about 1 inch of vegetable in a deep saucepan to approximately 360° or use a deep fryer. Cook tortilla strips in batches until crispy - just a few seconds for each batch.
7.Garnish finshed soup fresh tortilla strips, cheese, avacados, and sour cream.

ENJOY!